Tag: porcini pasta

Porcini Pasta Revisited

When something is wonderfully delicious, it earns the right to be made again. It also earns the right to be tweaked a little to make it even more wonderfully delicious. Porcini Pasta is just that kind of recipe. I first made it as a side dish to enhance grilled steak. It stole the show so to speak. It was definitely tasty enough to move into the spotlight as a main dish. I dressed it up with a little cheese and served it to non-meat eating guests. Again it was a home run. Could the third time be even more of a charm? So here’s what I came up with.

It was one of those days that seemed busy from the minute my feet hit the floor. Errands, laundry, and a bit of grandboy sitting and before I knew it, dinner (or plans for it) was looming on the horizon. Time to take stock of what was interesting in the pantry. Porcini pasta was sitting in an unassuming corner and not too far away was a jar (yes, I do succumb sometimes) of Alfredo Sauce. A brief foray into the refrigerator yielded  crimini mushrooms and some prosciutto. I also found a chunk of Aged Asiago Cheese. I sensed that this could be the start of a wonderful friendship.

I gave some thought to how I was going to use the prosciutto. I decide to see if I could fry it to create crispy bits much like bacon. The thin slices frizzled up beautifully and crumbled into wonderful salty flakes that would serve as both a surprise crunch in the sauce and a garnish.

Using my original recipe as a guide, I sliced the mushrooms and chopped up shallots and garlic. These cooked in the drippings  from the prosciutto and some olive oil until they were lightly caramelized.

While the water for the pasta boiled, I thinned the Alfredo sauce with some chicken broth and let it simmer with the mushroom mixture. I added a good amount of the grated Asiago and a generous amount of freshly ground pepper. I cooked the pasta until it was barely al dente, drained it and added it to the sauce along with half of my prosciutto flakes. Things got happy for a few more minutes and dinner was ready to plate. All it needed was a sprinkling of a little more cheese and a flurry of prosciutto flakes.

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Porcini Pasta Revisited

The original side dish recipe has graduated to an easy Weeknight Supper.

Servings: 3
Ingredients
  • 8 Ounces Porcini Pasta
  • 3 Ounces Prosciutto
  • 8 Ounces Crimini Mushrooms Sliced
  • 1/2 Cup Chopped Shallots
  • 3 Cloves Garlic Chopped
  • 1 Tbsp. Olive Oil
  • 1-1/3 Cups Alfredo Sauce
  • 1/2 Cup Chicken Broth More or less as needed
  • 1 Cup Grated Asiago Cheese Divided
  • 3/4 Tsp. Freshly Ground Pepper
Instructions

  1. Bring a large pot of pasta to a boil. While the water heats prepare the sauce.

  2. Heat a large skillet over medium heat. Add the olive oil and heat. Add the prosciutto and cook until it is crispy. remove from the pan and drain on a paper towel.

  3. Add the mushrooms, onions, and garlic to the drippings in the pan. Cook stirring occasionally until everything is lightly golden brown.

  4. Add the Alfredo sauce and the chicken broth and cook over low heat for 5 minutes or so.

  5. Cook the pasta until it is just barely "al dente."

  6. Add 3/4 of the cheese and half of the prosciutto to the sauce along with the pepper. Drain the pasta and add it to the sauce. toss to coat and allow to cook for a few minutes more.

  7. Pour into a serving bowl and top with the remaining cheese and prosciutto.     Serve

If my truth be told, I hardly ever make anything the same way twice, not that there’s anything wrong with that. I am always looking for ways to make things better or to incorporate ingredients that I have on hand. That’s how Mamam D’s Kitchen of Love rolls. 

 

 

 

 

Steak Night Saturday and Porcini Pasta With Mushrooms and Cream

We have a tradition at Mama D’s house. Saturday is Steak Night. This is an inexpensive alternative to going to a pricey if not wonderful steak house. The steak is almost always a Petite Sirloin, a tender and flavorful steak that rivals a much more expensive filet at easily half the price. Many markets around here are starting to carry it and the going price is around $6.99 per pound, so you can indulge in its meaty goodness and not break the bank. Salt and pepper or a bit of Montreal Steak Seasoning is all it needs before the grill does its magic.

This isn’t about the steak…it’s about a side dish that was an inspired alternative to the potatoes I usually serve. It started with some Porcini Flavored Pasta that I found at a specialty store. I don’t often opt for these kinds of pastas, but Papa D fell in love with them and the price was right, so I thought I’d give them a whirl. I’m glad that I did.

Inspired by the earthy mushroom aroma that greeted my nose when I opened the bag, I knew that I had to add more layers of mushroom flavor to create a dish that would hold its own next to the steak. So I invited some Crimini Mushrooms and a good dose of my Porcini Rosemary Salt to the party.DIGITAL CAMERAThis was a heavenly trio that became a quartet when some shallots joined in to provide a subtle onion flavor.2015-09-12 16.39.05The mushrooms and shallots sautéed in some olive oil. I added some chicken stock to keep everything moist while keeping the fat content at bay.2015-09-12 17.15.26 After all, there would be some cream joining the pan shortly and I felt that one indulgence was enough.2015-09-12 19.25.15A good dose of fresh rosemary continued the woodsy flavor profile as the sauce thickened ever so slightly. The addition of the Porcini Rosemary Salt took the flavors to another level as the sauce continued to simmer gently until the pasta was ready. Once the pasta entered the pan the it was a few minutes to Side Dish perfection.2015-09-12 19.33.58

Porcini Pasta with Mushrooms, Rosemary, and Cream
Print Recipe
Servings
4
Servings
4
Porcini Pasta with Mushrooms, Rosemary, and Cream
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the pasta according to the package directions, but cut the time by one minute. Drain. While the pasta cooks make the sauce.
  2. Heat the olive oil in a medium fry pan. Add the mushrooms and shallots, and cook until the shallots are soft and the mushrooms are beginning to brown.
  3. Add about 1/3 of the stock and simmer for a few minutes until the stock is almost absorbed.
  4. Add the remaining stock and rosemary and cook 4 or 5 minutes.
  5. Add the cream and simmer for a few more minutes. The sauce should thicken slightly. Add the porcini salt and taste. If you think it needs more of the salt add a pinch or two. Add some fresh ground pepper and serve.
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It joined the grilled steak with pride and made Steak Night Saturday something very special.2015-09-12 19.44.01This dish could easily take center stage and be a delectable main dish as well, so find some Porcini Pasta, make some Porcini Salt, and welcome Fall with a dish that sings of the earth.